According to legend, the beauty of roast duck comes from the precious variety of Beijing duck, which is the highest quality meat duck in the world today. It is said that the breeding of this special pure Beijing duck began about a thousand years ago, due to the hunting of emperors throughout the Liao, Jin, and Yuan dynasties, who occasionally obtained this pure white wild duck species. Later, they raised it for hunting and continued to obtain this excellent pure breed, which has been cultivated into todays precious carnivorous duck species. A type of white duck that is fattened using the method of feeding, hence the name "stuffed duck". Not only that, Beijing duck was once introduced to Europe and America over a century ago, and after breeding, it made a remarkable success. Therefore, as a high-quality breed, Beijing duck has long been a source of world-renowned and precious duck breeds.
The most brilliant achievement in the roast duck family is undoubtedly Quanjude, which established the Beijing image ambassador status of the roast duck family. Yang Quanren, the founder of "Quanjude", was a small businessman in the business of chicken and duck. After accumulating capital, he founded the Quanjude roast duck Store. He hired a roast duck master who worked in the imperial dining room of the Qing Dynasty to refine the roast duck with the palaces "hanging oven roast duck" technology, making the "hanging oven roast duck" popular among the people.
The first way to eat Beijing roast duck is said to have originated from the ladies and ladies in the big house. They dont eat scallions or garlic, but they like to dip the crispy and crispy duck skin in fine white sugar to eat. Afterwards, when Quanjudes runner saw a female guest coming, he would inevitably follow the roasted duck and serve a small plate of white sugar.
The second way to eat Beijing roast duck is to add sweet noodle sauce with scallion strips, which can be paired with cucumber or radish strips. Use chopsticks to pick a little sweet noodle sauce, spread it on the lotus leaf cake, put a few pieces of roast duck on top, and then add a few scallion strips, cucumber strips or radish strips. Roll up the lotus leaf cake and its really delicious.
The third way to eat Beijing roast duck is to add sweet bean sauce to garlic paste, and it can also be paired with radish sticks. Using lotus leaf pancakes to roll duck meat was also a popular seasoning in the early years. Garlic puree can relieve greasiness. Dipping sliced roasted duck in garlic puree and sweet noodle sauce adds a touch of spiciness to the fresh aroma, making the flavor more unique. Many customers have a particular preference for this seasoning.
Outside the restaurant window, the bamboo leaves are green and the branches are tall and straight. In a leisurely atmosphere, it feels like being a bamboo forest scholar immersed in green mountains and water. Eating in such an elegant environment is no longer an artistic conception that can be expressed by the "delicious aroma of the dishes". The comfortable and elegant dining environment, combined with the essence of traditional culture and modern art, cleverly creates a fashionable humanistic atmosphere for roast duck.
